Greek Chicken Bowls with Lemon-Dill Yogurt Sauce
A fresh and flavorful meal prep bowl filled with marinated chicken, quinoa, crisp vegetables, and a tangy lemon-dill yogurt sauce.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup quinoa
- 1 cucumber diced
- 1 pint cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/2 cup Kalamata olives pitted
- 1/4 cup feta cheese crumbled
- 1 lemon juiced
- 1/4 cup fresh dill chopped
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- Salt, pepper, and oregano to taste
Instructions
- Marinate the chicken: Combine chicken with olive oil, lemon juice, oregano, salt, and pepper. Marinate for at least 30 minutes.
- Cook the quinoa: Rinse quinoa and cook according to package directions.
- Grill or bake the chicken: Cook chicken over medium heat or bake at 400°F until done. Let cool slightly before slicing.
- Prep the vegetables: Chop cucumber, halve cherry tomatoes, and slice red onion.
- Make the yogurt sauce: Combine Greek yogurt, lemon juice, dill, salt, and pepper.
- Assemble the bowls: Divide quinoa, chicken, vegetables, and olives among containers. Drizzle with yogurt sauce before serving.
Notes
For a quick alternative, use store-bought lemon juice and pre-cooked chicken if available.